Jalapeño & Lime Fish Tacos

Jalapeño & Lime Fish Tacos

We’ve got jalapeños popping this week. What better way to cook with them than making tacos! Jalapeño & Lime Fish Tacos are fresh, nutritious and tasty, with an activating kick.

Preparation time: 25 mins

Difficulty: Easy

Servings: 8 tacos


  • 1 tablespoon olive oil
  • 1/2 white or yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 Roma or on-the-vine tomatoes, chopped
  • 1 jalapeno pepper, seeded and finely diced
  • 500g mild white fish fillets, rinsed and patted dry
  • 1 teaspoon ground cumin
  • 2 tablespoons fresh lime juice from 1-2 limes
  • 1-2 tablespoons coriander leaves
  • Salt & pepper, to taste

For the slaw:

  • 3/4 cup shredded red cabbage
  • 1-2 tablespoons coriander leaves
  • 1 teaspoon lime juice
  • 1/2 teaspoon salt

To serve:

  • tortillas, flour or corn
  • sliced avocado or guacamole
  • lime wedges and coriander
  • Mangaroa garlic aoili (optional)



  • In a large skillet, warm olive oil over medium-high heat, then add the onions. Cook 3-4 minutes, stirring often. Add garlic and cook for about 1 minute, just until fragrant. Add tomatoes, jalapeno, and lime juice. Cook just until heated through, 1-2 minutes.

  • Season one side of the fish with a sprinkling of salt, pepper, and cumin. Add whole fish fillets to the skillet and cook for about 5 minutes, gently breaking up the fish into bite-sized chunks, until the fish is cooked through and the liquid in the skillet is slightly reduced. Be careful not to stir too aggressively or the fish will disintegrate. Sprinkle with coriander and remove from the heat.

  • Toss cabbage together with additional cilantro, lime juice, and salt. Set aside to top tacos, as desired.

  • Char or warm the tortillas briefly, then assemble tacos with fish, slaw, avocado, and more lime or coriander, as desired. Enjoy!
















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